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Dessert is a course that concludes a meal. The course consists of sweet foods, such as candy, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal. Sweet desserts usually contain cane sugar, palm sugar, brown sugar, honey, or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, coffee, peanut butter, fruits, and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. The books cover all the basics from the equipment you’ll need, health and safety, useful information related to Desert making. This book is the ultimate guide for students and anyone who wants to make delicious, exquisite deserts.